10ouncebaguettebroken or cut into bite size pieces
¼cupolive oil
2garlic clovesfinely minced
3tablespoonsmayonnaise
1tablespoonlemon juice
1 ½teaspoonsDijon mustard
1teaspoonanchovy paste
½teaspoonsalt
½teaspoonground black pepper
1headromaine lettucechopped
½cupparmesan cheesegrated
Instructions
Preheat the oven to 400°F, and line a large baking pan with parchment paper. Set aside.
Add the bread pieces to a large bowl then toss in the olive oil followed by the garlic.
10 ounce baguette, ¼ cup olive oil, 2 garlic cloves
Spread the bread out onto the prepared baking pan. Bake for 10-12 minutes, tossing them half way through, or until the bread is nice and toasted.
While the croutons are baking, in a large bowl, whisk the mayonnaise, lemon juice, mustard, anchovy paste, salt and pepper together.
3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 ½ teaspoons Dijon mustard, 1 teaspoon anchovy paste, ½ teaspoon salt, ½ teaspoon ground black pepper
Stir in the parmesan cheese then gently toss in the Romaine lettuce.
½ cup parmesan cheese, 1 head romaine lettuce
Serve with the croutons and additional parmesan cheese. See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups of Caesar Salad. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*We love to make a double batch of Caesar dressing so there's plenty in case someone wants an extra serving.